Tarakan merupakan kota yang memiliki potensi perikanan yang cukup besar untuk dikembangkan salah satunya organisme laut yang bermanfaat dan melimpah tetapi kurang termanfaatkan adalah jenis jenis keong temberungun. Penelitian ini bertujuan untuk karakterisasi kimia yang terdiri dari (proksimat, asam amino, dan asam lemak) pada keong temberungun rebus, memperoleh rendemen ekstrak keong temberungun rebus, dan memperoleh senyawa aktif yang terdapat pada keong temberungun rebus. Metode penelitian terbagi menjadi 4 pengujian meliputi analisis proksimat, asam amino, asam lemak, dan kandungan bioaktif menggunakan analisis deskriptif kualitatif. Hasil penelitian menunjukkan bahwa keong temberungun rebus memiliki kandungan proksimat seperti kadar air sebesar 82%, protein 25,63%, lemak 4,60%, kadar abu 2,71%, dan karbohidrat 0,24%. Rendemen ekstrak keong temberungun rebus metanol 2,78%, etil asetat 0,44%, dan n-hexan 0,15%. Kandungan asam amino terdiri dari 9 asam amino esensial dan 6 asam amino non esensial dengan total asam amino sebesar 32,41%. Total kandungan asam lemak sebesar 20,68% yang terdiri dari 14 jenis asam lemak jenuh, 5 jenis asam lemak tak jenuh, dan 3 jenis asam lemak tak jenuh ganda, dan memiliki omega-3 sebesar 2,84%, omega-6 sebesar 0,85%. Keong temberungun rebus mengandung senyawa aktif seperti alkoloid, flavonoid, fenol hidrokuinon, saponin, steroid, dan tanin.
Kata kunci: Keong, Kimia, Laut, Protein, Temberungun

Tarakan is a city that has a large plentiful fishery potential to be developed, one of which is useful and abundant but underutilized marine organisms, namely telescope snails. This research aimed to (1) characterize the chemical composition consisting of proximate, amino acids, and fatty acids in boiled telescope snails, (2) obtain the extract yield of boiled telescope snails, and (3) obtain the active compounds contained in boiled telescope snails. The research method was divided into 4 tests including analysis of proximate, amino acids, fatty acids, and bioactive compounds using qualitative descriptive analysis. The results showed that boiled telescope snails had proximate composition such as 82% of water content, 25.63% of protein, 4.60% of fat, 2.71% of ash content, and 0.24% of carbohydrate. The extract yield of boiled telescope snails was 2.78% of methanol, 0.44% of ethyl acetate, and 0.15% of n-hexane. The amino acid composition consisted of 9 essential amino acids and 6 non-essential amino acids with a total amino acid of 32 41%. The total fatty acid composition was 20.68% which consisted of 14 types of saturated fatty acids, 5 types of unsaturated fatty acids, and 3 types of polyunsaturated fatty acids, and had omega-3 of 2.84% and omega-6 of 0.85% Boiled telescope snails contained active compounds such as alkaloids, flavonoids, hydroquinone phenols, saponins, steroids, and tannins. Keywords: Telescope Snails, Chemistry, Sea, Protein